1In a food processor add the garlic, salt, pimenta muida or red pepper, and paprika; process until smooth, then slowly drizzle in 1/2 of the olive oil as you process.
2In a plastic zip bag add the cubed pork, the garlic mixture, and 1 1/2 cups of white wine, zip bag and toss a couple of times and place in refrigerate overnight or at least for 8 hours.
3Remove from refrigerator and let sit for 10 minutes. In a large pot add remaining 1/2 cup of olive oil and saute onions until golden, remove meat with slotted spoon and lightly saute. Then add the marinade and remaining 1 1/2 cups of wine; let come to a boil, cover, and simmer for about 45 minutes or when meat is done,if needed add the water, add the clams and contiue to cook, when opened add shrimp and cook until shrimp turn pink; discard any clams that have not opened.
4Remove from heat and top with the parsley. This dish is served right out of the pot. On a plate add some of the cubed fried potatoes and top with some pork, dip your crusty bread in the sauce and yum, so good. Enjoy!
5I no longer live a portuguese community so I order my Portuguese Olive Oil on line now at www.portuguesefoodsonline.com